Melting Pot

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Cabinets

Custom by EMI

Regional Award Winner KDC 2008-09

On New York Harbor, a golf club guest house gives international visitors a high-end experience with the comforts of home.

Founded in 2006 by the former owner of Reebok, Paul Fireman, Liberty National Golf Club is conveniently located in Jersey City just 20 minutes from Manhattan by ferry. A large, ceremonial Spanish stair gives a sense of arrival to the club and a three-level, prow shape, glass-front building overlooking New York Harbor. Each tier is a separate guest house designed by Cat Lindsay of Lindsay Newman Architecture and Design, including this stunning penthouse. "I didn't want it to look like a hotel," she explains. "It also needed to have international appeal, for a wide range of tastes."

White solid surfaces and low maintenance furniture selections created a neutral and durable palette. "Golfers need a place to relax and not worry about fragility," says Lindsay, adding that the open layout makes the most of guests' social experience, while art and furniture from around the world pay homage to their global diversity.

The L-shape kitchen is as friendly for whipping up a midnight snack as it is for caterers and professional chefs, and a vast amount of kitchen storage for barware and other accoutrement enables gracious entertaining for up to 250 people. Wolf's low-profile exhaust hood maintains the space's minimal appeal, while Sub-Zero dual refrigeration affords premium odor control so the aroma of someone's garlic lobster butter doesn't mingle with someone else's tiramisu. The Sub-Zero undercounter dual temperature wine refrigerator keeps up to 46 bottles of both red and white handy, and at the perfect temperatures. "It's a giant party room, really," says Lindsay. "People can have great business meetings or a wonderful time with their friends here. And the open plan allows everyone to enjoy the amazing views!"

Kitchen Design Contest 2010-2012

We congratulate all entrants for their excellent work. Winners shared their insights and challenges as they designed kitchens using Sub-Zero built-in or integrated refrigeration and Wolf equipment as the primary design instructions.